Pistachio Chocolate Macarons Recipe

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Pistachio Chocolate Macarons Recipe
Pistachio Chocolate Macarons Recipe photo by Taste of Home
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Pistachio Chocolate Macarons Recipe

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4 1 1
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Traditional macarons are confections made with egg whites, sugar and almonds. Our Test Kitchen's version calls for pistachios and features a luscious chocolate filling.
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch + cooling

Ingredients

  • 3 large egg whites
  • 1-1/4 cups confectioners' sugar
  • 3/4 cup pistachios
  • Dash salt
  • 1/4 cup granulated sugar
  • CHOCOLATE FILLING:
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 2 teaspoons corn syrup
  • 1 tablespoon butter

Directions

Let egg whites stand at room temperature for 30 minutes. Pulse confectioners' sugar and pistachios in a food processor until powdery.
Preheat oven to 350°. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in pistachio mixture.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a star tip. Transfer pistachio mixture to bag. Pipe 1-in. diameter cookies 1 in. apart onto parchment paper-lined baking sheets. Bake until lightly browned and firm to the touch, 10-12 minutes. Cool completely on pans on wire racks.
Place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Cool, stirring occasionally, to room temperature or until filling reaches a spreading consistency, about 45 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Yield: about 1-1/2 dozen.
Originally published as Pistachio Chocolate Macarons in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p212

Nutritional Facts

1 sandwich cookie: 160 calories, 9g fat (4g saturated fat), 10mg cholesterol, 135mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 3g protein.

  • 3 large egg whites
  • 1-1/4 cups confectioners' sugar
  • 3/4 cup pistachios
  • Dash salt
  • 1/4 cup granulated sugar
  • CHOCOLATE FILLING:
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 2 teaspoons corn syrup
  • 1 tablespoon butter
  1. Let egg whites stand at room temperature for 30 minutes. Pulse confectioners' sugar and pistachios in a food processor until powdery.
  2. Preheat oven to 350°. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in pistachio mixture.
  3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a star tip. Transfer pistachio mixture to bag. Pipe 1-in. diameter cookies 1 in. apart onto parchment paper-lined baking sheets. Bake until lightly browned and firm to the touch, 10-12 minutes. Cool completely on pans on wire racks.
  4. Place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; whisk until smooth. Whisk in butter. Cool, stirring occasionally, to room temperature or until filling reaches a spreading consistency, about 45 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Yield: about 1-1/2 dozen.
Originally published as Pistachio Chocolate Macarons in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p212

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Danish7 User ID: 5345144 176631
Reviewed Oct. 13, 2012

"easy to make. Tastes amazing. They were gone in seconds."

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